5.0 from 12 votes
Mulitas
Try mulitas for a satisfying, easy “tortilla sandwich.” Cook up some steak and onions, layer them with cheese between two tortillas, and cook the tortillas until crispy and golden.
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 servings
Calories: 386 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
For the Steak:
- 2 tablespoons olive oil divided (30mL)
- ½ pound flank steak cut into 1-inch pieces (225g)
- 1 lime zested and juiced, (1 teaspoon zest, 2 tablespoons juice) (30mL juice)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 small onion peeled and thinly sliced (142g)
- 3 cloves garlic minced
- ½ teaspoon cumin
For the Mulitas:
- 4 teaspoons olive oil divided
- 8 (5½-inch) corn tortillas
- 1 cup shredded Monterey jack cheese divided (120g)
- 1 Jalapeno pepper sliced
- 1 medium avocado mashed (or guacamole)
- 1 Roma tomato diced
- 2 tablespoons chopped cilantro
Instructions
For the Steak:
- In a large skillet, heat 1 tablespoon of oil over medium-high. Add the steak, lime zest and juice, salt, and pepper. Cook, stirring occasionally, until browned, about 5 minutes. Transfer the steak to a bowl using a slotted spoon, reserving the drippings in the skillet.
- Add the onion, garlic, cumin, and the remaining 1 tablespoon of oil to the skillet. Cook, stirring often until the onion is tender and browned about 5 minutes. Add the onion mixture to the steak and set aside.
Cup of Yum
For the Mulitas:
- In a 10-inch griddle or cast-iron skillet, heat 1 teaspoon oil over medium. Add 1 tortilla, sprinkle with 2 tablespoons cheese, and top with about a ¼ cup of steak and onions. Sprinkle the steak with 2 tablespoons of more cheese, and top with 1 tortilla.
- Cook, gently pressing down on the tortilla occasionally with a spatula, until golden brown, about 2 minutes. Flip, and continue cooking, until the cheese is melted and the tortilla is golden brown on the other side, about 2 minutes more. Repeat with remaining oil, tortillas, cheese, steak, and onion. Top the mulitas with jalapeno, avocado, tomato, and cilantro to serve.
Notes
- If you want a spicier mulita: Opt for pepper jack cheese instead of Monterey Jack.
- Get the correct size tortilla. You’ll need roughly 5½ inch tortillas. Smaller ones may break apart under the weight of the filling and topping.
- Cut the steak before you cook it. This makes it easier for the steak to get nicely browned and caramelized all over, and cooks much faster.
- Use different meat. I make these with steak, but you could also use al pastor or carnitas. Chicken would also work well!
- Topping ideas: A dollop of sour cream and colorful pico de gallo are delicious toppings for these little mules!
Nutrition Information
Calories
386kcal
(19%)
Carbohydrates
11g
(4%)
Protein
21g
(42%)
Fat
30g
(46%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
3g
Monounsaturated Fat
17g
Cholesterol
59mg
(20%)
Sodium
498mg
(21%)
Potassium
568mg
(16%)
Fiber
5g
(20%)
Sugar
2g
(4%)
Vitamin A
484IU
(10%)
Vitamin C
18mg
(20%)
Calcium
249mg
(25%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 386
% Daily Value*
| Calories | 386kcal | 19% |
| Carbohydrates | 11g | 4% |
| Protein | 21g | 42% |
| Fat | 30g | 46% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 17g | 85% |
| Cholesterol | 59mg | 20% |
| Sodium | 498mg | 21% |
| Potassium | 568mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 484IU | 10% |
| Vitamin C | 18mg | 20% |
| Calcium | 249mg | 25% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.